Author/Authors :
فرتيخ، ان. نويسنده Environmental and Food Security Laboratory, Badji Mokhtar University BP12, 23000 Annaba, Algeria FERTIKH, N. , توبال، ا. نويسنده Environmental and Food Security Laboratory, Badji Mokhtar University BP12, 23000 Annaba, Algeria TOUBAL, A. , لاربي، ال. نويسنده Environmental and Food Security Laboratory, Badji Mokhtar University BP12, 23000 Annaba, Algeria LARBI, L. , مسادي، دي. نويسنده Environmental and Food Security Laboratory, Badji Mokhtar University BP12, 23000 Annaba, Algeria MESSADI, D. , دپرات، اف. نويسنده Chemical Engineering Laboratory ENSSPICAM, St. Jerôme Marseille University, France DUPRAT, F.
Abstract :
Flavours can be lost from an originating food to a plastic packaging by the physical process of dissolving. The thermodynamic character of this event is described by the equilibrium partition (sorption) of flavours between food and packaging. The kinetic character of this event is described by the penetration into the wrapping wall (diffusion). Together, the sorption and diffusion can model the interaction of flavours with plastic packaging. Example will be given and discussed.
